Description
A festive and light sponge cake rolled with a sweet and tangy raspberry filling, dusted with powdered sugar for a beautiful holiday dessert.
Ingredients
Scale
For the Crust:
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar, for dusting
- 1 cup raspberry jam
- 1 cup fresh raspberries, for filling
- 1 cup heavy whipping cream, whipped to stiff peaks (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and grease the paper.
- In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually beat in sugar and vanilla. Gently fold in flour, baking powder, and salt until just combined.
- Spread batter evenly into the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Immediately turn the cake onto a kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting with a short side, roll the cake and towel together into a log. Cool completely on a wire rack.
- Unroll the cake. Spread an even layer of raspberry jam over the cake, then top with fresh raspberries (and whipped cream if using). Re-roll the cake without the towel. Place seam-side down on a serving platter. Dust with additional powdered sugar before serving.
Notes
You can customize the seasonings to taste.